Chicken and Black Beans (With Cuban Flavors)

Prep Time
Cook Time
Ready In

"This is the first time I made this recipe - found on - I did make a few changes and it was so good that I wanted to post it here for future use..this gave me a chance to use some of my fresh cilantro from the garden. I know there's no middle ground with cilantro, either you like it or you don't. I like it!"

Original recipe yields 4 servings


  • Serving Size: 1 (226.3 g)
  • Calories 251.2
  • Total Fat - 9.1 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 1596.5 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 11.8 g
  • Sugars - 10 g
  • Protein - 8.3 g
  • Calcium - 90.9 mg
  • Iron - 3.5 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat olive oil and add red pepper flakes. Add onion, red pepper (if using) and garlic and cook until tender. Add chicken, stirring until cooked (or if you use cooked chicken like me, just stir it until heated through.) Lower heat, add oregano and cumin and simmer briefly.

Step 2

Add black beans, pimentos, and balsamic vinegar. Blend and simmer uncovered for 30 minutes, adding more liquid if necessary.

Step 3

Serve chicken and beans over rice or use to fill a tortilla. Sprinkle with fresh chopped cilantro or use as a garnish.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This will tickle your taste buds. We loved it. I cut the recipe back to 2 servings with no problems. Will be doing this recipe again.  I used raw chicken and total cook time was easy within 30 minutes.  I had pre chopped the chicken in small slices

(13 May 2012)


This gets a solid ten for flavour, but I had to knock a star off for time. 45 minutes is incredibly optimistic, and I can only assume that time would work if you used pre-cooked chicken. Me, I used raw, and it took well over an hour to make this (pretty close to 90 minutes, in fact). But, it's definitely a keeper! It's got just enough heat to be interesting, but not so much it hurts. I served over brown rice.

review by:
(4 May 2012)